Ingredients

The following ingredients have 4 Servings
  • 1/4 cup (1 ½ oz/43g) coconut sugar, (date sugar, or brown sugar)
  • 1/2 cup (4 oz/115g) Lakanto brown sugar, (or swerve )
  • 2 eggs*, (at room temperature )
  • 2 tablespoons coconut oil, (ghee or butter, melted )
  • 2 teaspoons vanilla extract
  • 1 cup (8oz/225g) almond butter or cashew butter, (natural unsweetened and unsalted )
  • 3 tablespoons almond flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (6oz/170g) Lilys sugar free chocolate, ( roughly chopped )

Instruction

  • Pre-heat your oven to 350°F (180°C) then line two large cookies sheets with parchment paper, set aside. 
  • In a large bowl, cream together the butter, and sugars.
  • Add the eggs, vanilla, and coconut oil and mix until fully incorporated. 
  • Add in the almond flour, cocoa powder, baking soda and salt then fold until combined into a thick dough. Lastly, fold in the chocolate chunks.
  • Scoop the dough into generously heaped tablespoons then place on the prepared cookie sheet about 1 1/2 inches apart. 
  • Bake the cookies for 12 minutes until puffed and crackly. 
  • Transfer the cookies to a wire rack to cool. Once cool enjoy!
  • Cover and store the cookies at room temperature for 3-4 days.